sounds good :)
I’ve always liked al dente cavatelli
lots of people that fall in love with another ethnic food and become the best at making those dishes.
the scary part in NYC is that our best pizza makers are quickly becoming the Mexicans that learn from the old Italian owners who illegally hire them.
I looked it up. It was gemelli. We used 1/2 ground beef and 1/2 ground Italian Sausage for the gravy.
This is so true out here in SoCal: it almost doesn’t matter what ethnicity of food, Asian, Italian, there are trained Hispanics nailing it in the kitchen. Some are really very good.